Diets

Sautéed Shrimp with Peas in Lemon Tarragon Sauce

Enjoy this light, refreshing and healthy treat as an appetizer or main course meal!

Ingredients

12 oz peeled, deveined raw shrimp or prawns 350 g

2 Tbsp canola oil, divided 30 mL

1 shallot, minced

3/4 cup low-sodium chicken broth 175 mL

1 cup frozen (not thawed) or fresh shelled peas 250 mL

2 Tbsp freshly squeezed lemon juice 30 mL

1 Tbsp chopped fresh tarragon, parsley or mint 15 mL

Freshly ground pepper

Instructions

1. Rinse shrimp, then pat dry with paper towels.

2. In a large saute pan, heat 1 Tbsp (15 mL) of the canola oil over medium-high heat until it starts to ripple. Add the shrimp and stir until just starting to turn pink (about 1 minute). Transfer to a plate and set aside.